Fat	36.5% minimum
Protein	35.5% minimum
pH	6.5 to 7.5
Moisture	3.5% maximum
Standard Plate Count	10,000/gm maximum
Coliform	10/gm. maximum
Yeast and Mold	10/gm. maximum
Salmonella	Negative as determined by USDA method of analysis

Application:
Makes excellent omelets, scrambled eggs, and french toast, or use as an ingredient in breading mixes, muffins, pancakes, waffles, casseroles, and cooked sauces.

Description:
A homogenized and pasteurized blend of whole egg, non-fat dry milk, and vegetable oil.

Conversion:
In most formulas - 1 part Egg Mix and 3 parts water by weight.

Storage:
Cool, dry storage recommended.

Packaging:
Available in 50 lb. poly-lined boxes.

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